- Applies to companies where food preparation, production or transformation is considered low-risk.
Focuses on the implementation of prerequisites and good hygiene practices.
Dispenses with the formal identification of critical control points in some cases.
- Small food retail establishments
- Small restaurants and cafes
- Other businesses where hazards can be controlled using only prerequisites
- Local accommodation with only breakfast preparation
Companies that fall under this regime must:
- Implement prerequisite programs (e.g. cleaning, pest control)
- Adopt good hygiene and food safety practices
- Keep simplified records of control actions
- Ensure that unsafe food is not placed on the market
- Compliance with legal requirements
- Prevention of contamination and food risks
- Increased quality and safety of products
- Greater consumer confidence
